Thai Green Curry Rice (Vegan + GF)

Thai Green Curry Rice (Vegan + GF)

Say goodbye to uninspiring dinners with this Thai Green Curry Rice – it’s really easy to make, nutritious, and unbelievably delicious!

Thai Green Curry Rice (Vegan + GF)

I’ve actually been making this Thai Green Curry Rice for several months now, but only just managed to be organised enough to take some pictures of it for the blog! I’m excited to share this recipe here as I’ve made it for various friends and family members and everyone’s really loved it, so I’m hoping you will too. I became inspired to make this dish when I saw this Thai green rice in the frozen food aisle at Waitrose and just knew I had to recreate it at home! 

Thai Green Curry Rice (Vegan + GF)

This dish is wonderfully easy to make and definitely doesn’t disappoint flavour-wise: it’s aromatic thanks to the coriander, basil, lemongrass, lime, garlic and ginger, subtly spiced thanks to the curry powder, cumin and chilli, and rich and satisfying thanks to coconut milk and coconut oil. It’s also healthy and nutritious thanks to fibre- and protein-rich edamame beans and veggies. 

Thai Green Curry Rice (Vegan + GF)

The base of this dish is Thai green curry paste – I love to made my own because it’s fresher (so more flavoursome) but you can use any shop-bought one too and it will work fine.

Then all you need to do is heat it up and add the rice (I used Thai Jasmine rice but you could also use brown rice if you prefer) along with your vegetables of choice and just leave it to cook away, so simple! You can use whatever vegetables you want – I used baby corn but French beans and mange tout would also work well. And whilst I used edamame, I think chickpeas could also work really well here. If you’re not vegan, you could also add chicken, salmon or prawns, or soft-boiled eggs would also make a lovely addition I think. The world is your oyster! 

Thai Green Curry Rice (Vegan + GF)

Since this is so easy to make it makes a lovely quick dinner, but works equally well for serving guests. I really like to eat this with a fruity salad, such as this Thai mango salad, this mango, daikon radish & mint salad or this papaya, mint & lime salad. If you’re feeding a crowd and require more dishes, may I also recommend this tofu satay

Thai Green Curry Rice (Vegan + GF)

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Thai Green Curry Rice (Vegan + GF)
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the curry paste*
  1. 30g (1oz) fresh coriander (stalks included)
  2. 30g (1oz) fresh basil
  3. Juice of 1 lime
  4. 1 onion
  5. 2 garlic cloves
  6. 1 thumb-size piece of ginger, peeled
  7. 2 heaped teaspoons curry powder
  8. 2 teaspoons cumin
  9. Chilli powder, flakes or fresh chilli, to taste
For the rice
  1. 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
  2. 3 tablespoons curry paste (if using shop-bought curry paste, the amount you need to use will vary depending on the brand and ingredients used)
  3. 1 stick of lemongrass, roughly chopped**
  4. 200g (7oz) Thai Jasmine rice (or sub brown rice)
  5. 1 vegetable stock cube
  6. Pinch of salt, to taste
  7. 1 teaspoon agave syrup (or sub any other sweetener)
  8. 200ml (1 cup) tinned coconut milk***
  9. Few handfuls of (frozen) edamame beans
  10. 175g (6oz) baby corn, cut in half
For the curry paste
  1. Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
For the rice
  1. Heat up oil in a large pan
  2. Add curry paste and lemongrass and fry for a few minutes until fragrant
  3. Add the rice and fry for a few minutes until rice becomes translucent
  4. Add the stock cube, salt to taste, agave syrup, coconut milk, edamame beans and baby corn, along with enough water to just cover and mix well
  5. Bring to the boil, and once boiling, turn down the heat, and keeping the lid firmly on, cook on a low heat for 12 minutes
  6. Once turning off the heat, let the rice sit for 5-10 minutes before serving
  7. Leftovers keep well covered in the fridge for up to a couple of days. Reheat in a frying pan on a low heat with a lid or in the microwave
Notes
  1. *Leftover curry paste keeps well in the freezer
  2. **If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it
  3. ***Add more coconut milk for a richer flavour
Rhian's Recipes http://www.rhiansrecipes.com/
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